Improving the Nutritional Value of Gluten-Free Biscuits through Psyllium Addition

Abstract

The increasing prevalence of gluten intolerance and the growing demand for nutritionally improved foods have stimulated the development of alternative confectionery products. This study aims to develop sugar- and glutenfree biscuits enriched with psyllium in order to improve their nutritional profile. The formulation was based on almond flour as the main ingredient, complemented by rice flour, olive oil, agave syrup, and cinnamon. Psyllium was incorporated as a functional ingredient, providing soluble dietary fiber and acting as an egg replacer due to its gelling and binding properties. The biscuits were filled with a date paste obtained by boiling dates in water, ensuring natural sweetness without refined sugar. Several experimental variants with different psyllium levels were developed and compared to a control sample. The evaluation included calculated energy value, and sensory analysis. CZU: 664.68:613.2; JEL: L66, Q18, I12